International Cuisine Syllabus

Fall Semester 2017 Tuesday’s 1:30-5:30

Instructor Information
Instructor Email Office Location & Hours
Chef Kat Miller-Hays kmillerhays@ntcc.edu Culinary Arts School
M & R – 9 a.m. – 1:30
T, W & F by appointment only. Thanks

General Information
Description
The study of classical cooking skills associated with the preparation and service of international and ethnic cuisines.
Topics include similarities between food production systems used in the United States and other regions of the world.

Expectations and Goals

 Understand the food and nutrition of different regions of the world.
 Demonstrate various culinary techniques through the use of meat, seafood, poultry and variety meats, regions
and cultures.
 Identify the relationship between climate, topography, and diet of the region and the use of herbs, spices, oils
and vinegars.
 Analyze how foods of populations were adapted and adopted into the cuisine of each region.

Course Materials
Required Materials
Dress Code for all Culinary Department Classes – please arrive at class in uniform. No students will be permitted in the
lab/class without proper uniform. Any missing item will result in loss of uniform points
No exceptions. Uniform is as follows:
o CLEAN Chef Coat
o CLEAN Chef Pants
o CLEAN Chef Hat & Kitchen Shoes (NO GARDEN CROCKS)

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  Equipment Needed for this class:
o Knife Kit, Notebook, Pens/Pencils, Sheet Protectors, Spiral/Tablet, notecards, sharpie and a
thermometer

Optional Materials
 Some students like to keep a bleach pen and super glue in their knife kits.
 Additional text: The Deluxe Food Lover’s Companion by Sharon Tyler Herbst and Ron Herbst (this is not
required but is very helpful. It’s about 10 bucks and has 6,700 food definitions)

Required Text
Textbook: International Cuisine by The International Culinary Schools at AI ISBN: 10:0470410760

Course Outline
1. The Cuisine of Mexico
2. The Cuisine of South America
3. The Cuisine of the Caribbean
4. The Cuisine of Japan
5. The Cuisine of China
6. The Cuisine of Korea
7. The Cuisine of Southeast Asia
8. The Cuisine of Spain
9. The Cuisine of the Middle East
10. The Cuisine of Turkey, Greece, and Crete
11. The Cuisine of Africa
12. The Cuisine of India
13. The Cuisine of the British Isles
14. The Cuisine of France
15. The Cuisine of Italy
16. The Cuisine of Germany, Austria, and Switzerland
17. The Cuisine of Scandinavia and Russia
These outlined regions will not stay in this order and will be paired and tripled up into a single class.

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Additional Information and Resources
Grading:
Quizzes: 20%
Class Participation: 40%
Practicals: 20%
Projects/Portfolio 20%

The grading scale below will be used to determine your final grade.
90-100 A
80-89 B
70-79 C
60-69 D
59 & below F

Quizzes and Homework: There will be written and oral quizzes and homework throughout the semester. These will
be announced and unannounced. Your lab uniform line-up is also part of this grade. We will discuss all homework due
dates and times prior to turning them in. Some assignments will require more class time and therefore will be finished
during the following lecture class.
Practical: Students will be required to test their skills on their own during two of these hands-on tests. THESE CAN
NOT BE MADE UP. The practical goes with your written mid-term and written final for those respective grades.
Class Participation: Class participation is based on attendance, discussion, and participation. There will be no makeup
days for class participation. Class attendance is required. If you have more than three unexcused absences, you should
consult with me about your grade. Anyone who wishes to withdraw from class must take the responsibility to formally
drop with the Registrar; otherwise a failing grade will be given.
PORTFOLIO INSTRUCTIONS:
Comprehensive notebooks are to be kept throughout the semester. Pictures of finished recipes and complete
dishes are encouraged. This notebook is for you, it will contain everything you learn in this class and will be a valuable
tool for you to have in the future.
 Each student will keep a extensive notebook for this class
 Notebook is to be turned in on Monday during the week of Friends and Family
o No late notebooks will be accepted, failure to turn in notebook will result in a grade of ZERO.
 Notebook is to include:
o Title Page (Your name & Class Name)
o Class Notes (your notes, not someone else’s!) typed or hand written
o All recipes and pictures (CLEAN!) with notes on back, or attached
 All recipes should have grade you received in the top right corner

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  Pictures should be with or right behind recipe
o All Class Handouts
o All quizzes/tests
o All homework not related/attached to recipes
o All sections should be separated and labeled
Lab Clean-Up
All students are expected to participate in class/lab clean up. You are responsible for your tools, dishes and area during
production; once graded, you are expected to help out in the clean-up process.
 All dishes/pots and pans/bowls/utensils will be washed, dried and stored properly.
 All equipment will be cleaned and wiped down with sanitizing solution.
 All small parts will be stored with their accompanying equipment (lid/blades with the processor, etc.)
 Floors will be thoroughly swept, trash bagged and removed to the outside bins, then mopping. Mopping will be
final activity before class dismissal.
 Dirty towels will be placed in washing machine
 Failure to participate actively in clean-up will result in a zero-grade for the day.
 Our profession is one based on tradition and respect. Respect your instructor, your chefmates, your kitchen and
most of all, respect yourself.
Lab etiquette:
In addition to having all recipes and equipment you will need to abide by the following kitchen policies:
 No jewelry except a wedding ring (absolutely no facial piercings and only one small pair of earrings such as
studs –male or female)
 Clean shaven faces only
 Students hair must be restrained (no pieces hanging out in front)
 No long or fake or painted finger nails
 Students top button must be buttoned in the kitchen
 Personal hygiene is a must! We work in small spaces.
 Proper shoes must be worn in the kitchen with socks. This is for safety and hygiene and is a must!
*****These are the most broken rules and the most watched for now. When you enter the kitchen each time you
will wash your hands, line up in front of the pan and spice racks, present your recipes and be ready for
inspection. Any student not in compliance with kitchen rules and or not ready for class will get one warning to
go and correct the situation (if it can be correctly right then it should be) and if not corrected the student will be
asked politely to leave the kitchen. Please be advised that this action will result in zeros for the day that CAN
NOT be made up.

ADA Statement
It is the policy of Northeast Texas Community College to provide reasonable accommodations for qualified individuals
who are students with disabilities. This College will adhere to all applicable federal, state and local laws, regulations and
guidelines with respect to providing reasonable accommodations as required to afford equal educational opportunity. It
is the student’s responsibility to arrange an appointment with a College counselor to obtain a Request for
Accommodations form. For more information, please refer to the Northeast Texas Community College Catalog or
Student Handbook.

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Family Educational Rights And Privacy Act (Ferpa): The Family Educational Rights and Privacy Act (FERPA) is a federal
law that protects the privacy of student education records. The law applies to all schools that receive funds under an
applicable program of the U.S. Department of Education. FERPA gives parents certain rights with respect to their
children’s educational records. These rights transfer to the student when he or she attends a school beyond the high
school level. Students to whom the rights have transferred are considered “eligible students.” In essence, a parent has no
legal right to obtain information concerning the child’s college records without the written consent of the student. In
compliance with FERPA, information classified as “directory information” may be released to the general public without
the written consent of the student unless the student makes a request in writing. Directory information is defined as: the
student’s name, permanent address and/or local address, telephone listing, dates of attendance, most recent previous
education institution attended, other information including major, field of study, degrees, awards received, and
participation in officially recognized activities/sports.
Academic Honesty
All forms of academic dishonesty including cheating on tests, plagiarism, collusion, and falsification of information call
for discipline.
Cheating on tests is defined to include the following:

 Copying from another student’s paper;

 Using materials during a test not authorized by the person giving the test;

 Collaborating with any other person during the test without permission;

 Knowingly obtaining, using, buying, selling, transporting, or soliciting in whole or in part the content of tests not
yet administered;

 Bribing any other person to obtain tests or information about tests;

 Substituting for another student or permitting any other person to substitute for one.
Plagiarism is defined as the appropriation of any person’s work and the unacknowledged incorporation of that work in
one’s own work offered for credit.
Collusion is defined as the unauthorized collaboration with any person in preparing work offered for credit.

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